Rosemary almond cacao slice | vegan GF DF RSF

You would be right in saying my taste is a bit different. Pretty sure my family think I’m crazy.

This bizarre creation just came from nowhere….I’m glad it worked out…

2 tablespoons Mayver’s black tahini
2 tablespoons coconut oil
2 tablespoons cacao powder
5 dates
1/2 cup dry roasted almonds
1/4 tspn Himalayan pink salt (it offsets the sweetness)
1/4 tspn chilli
2 tspns rosemary (I sun-dried for about 3 days so it is slightly dry)

Throw all ingredients in a blender & blend til it is the consistency of a thick cookie dough – I like to maintain a bit of texture so some chunks of almonds are fine.
Press into a baking paper lined container to your desired thickness.
Throw in the freezer for about 20 minutes, then they can be kept in the fridge.


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